As I’ve mentioned before, Lika got very into making jam, salsa and other jar-able foods this summer. In addition to helping her make homemade salsa, I also helped her make homemade mixed stone fruit jam. Making this jam was even easier than making the salsa.
You don’t need many ingredients to make this. All you need is:
- 3 cups of pitted and chopped stone fruit (we used 18 cups combined of peaches, nectarines and plums).
- 2 cups of sugar (because we had 18 cups of fruit, we used 12 cups of sugar).
- Zest and juice of 1 lemon (in this case, we used more but we did it to taste).
To make the jam, you need to:
- Combine fruit and sugar in Tupperware. Store in refrigerator 2-48 hours.
- Sterilize jars and prepare lids, if jarring.
- Pour macerated fruit into a medium pot.
- Bring to a boil and let bubble, stirring regularly until jam reduces and becomes syrupy.
- With candy thermometer, boil jam to 220 degrees Fahrenheit for 2 minutes.
- Fill and seal with 1/4 inch of head space and process for 10 minutes.
If you’re going to jar this recipe, use the instructions I gave for jarring the homemade fiery peach salsa. As noted above, though, the head space is different for this recipe. This jam is great on many things, but I’m a sucker for it over Brie cheese and a baguette. Enjoy!